Step 5 – cut wrappers into 3 long strips out of 1 sheet.
Fill cones ( try to form a triangle shape ) with the mixture ( about a heaping tbsp / cone ) and place Samosas on a dehydrator sheet, and Dehydrate at 140°F for 1 hour.

STEP 3 - add following ingredients to a food processor and pulse a few times

1 cup sunflower seeds

¼ cup raisins

¼ cup fresh cilantro ( chopped )

* dash of fresh chopped green chili ( optional )

STEP 4 - remove mixture from food processor and pour into a bowl, add in

1 cup carrots ( grated )

½ cup peas and mix together with your hands.

STEP 5 - cut wrappers into 3 long strips out of 1 sheet. Fill cones ( try to form a triangle shape ) with the mixture (about a heaping tbsp / cone) and place Samosas on a dehydrator sheet, and Dehydrate at 140°F for 1 hour.

INGREDIENTS FOR CILANTRO CHUTNEY:

1 cup fresh cilantro

¼ cup fresh mint

1 tbsp lemon juice

½ cup raw vegan mayo

salt and pepper

INGREDIENTS FOR SWEET TAMARIND CHUTNEY:

½ cup tamarind paste

4- 5 dates ( soaked )

pinch salt

Instructions

FOR WRAPPER - Blend everything until smooth. Spread evenly over dehydrator sheets. Dehydrate at 140°F about 2 hours. Decrease heat to 118°F and continue to dehydrate for another 8- 9 hours (they should be soft and flexible, do not over-dehydrate).

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Hey! I’m Krisztina!

Welcome to my happy place!
I'm a passionate foodie who loves creating and sharing nourishing plant based recipes. My recipes are quick and easy to make, made with simple everyday ingredients that are easy to find. Thanks for stopping by ♡Read more…